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Bakery-Style Moist Pistachio Muffins

Close-up of a moist pistachio muffin with a thick, sugary cinnamon crumb topping, showing a bite taken out.
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Make moist, bakery-style pistachio muffins quickly. This recipe uses real pistachios for a strong nutty flavor and includes a simple crumb topping.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shelled, unsalted pistachios, finely chopped, plus 2 tablespoons for topping
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • For Crumb Topping: 1/4 cup all-purpose flour, 2 tablespoons brown sugar, 1 tablespoon cold butter, 1 tablespoon chopped pistachios

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Stir in the 1/2 cup finely chopped pistachios.
  3. In a separate medium bowl, whisk together the melted butter, egg, milk, yogurt, vanilla extract, and almond extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Do not overmix; a few lumps are fine for fluffy muffins.
  5. Prepare the crumb topping: In a small bowl, combine the topping flour and brown sugar. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Stir in the remaining 2 tablespoons of chopped pistachios.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Sprinkle the crumb topping mixture evenly over the top of the batter in each cup.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a more vibrant green color, you can add one drop of green food coloring to the wet ingredients.
  • If you want a stronger pistachio flavor, substitute 1/4 cup of the milk with pistachio milk or use pistachio paste if available.
  • Do not overmix the batter; this prevents tough muffins and helps achieve a domed, bakery-style top.

Nutrition

Find it online: https://magazinemeal.com/pistachio-muffins-bakery-style-moist-recipe/